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Marinated Peppers and Mozzarella

Photo: Randy Mayor; Styling: Cindy Barr
Yield Serves 6 (serving size: about 1/4 cup)

Ingredients

  • 4 cups baby sweet peppers
  • 1/2 cup extra-virgin olive oil
  • 3 garlic cloves, crushed
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 3 ounces fresh baby mozzarella balls
  • 1/4 cup fresh small basil leaves
  • 1 teaspoon fresh lemon juice

Nutrition Information

  • calories 83
  • fat 7.7 g
  • satfat 1.8 g
  • sodium 86 mg

How to Make It

  1. Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool. Combine peppers, olive oil, garlic, lemon rind, crushed red pepper, salt, and baby mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally. Let stand at room temperature for 30 minutes. Stir in basil leaves and lemon juice before serving. Serve with a slotted spoon.

  2. Kitchen Notes: Serve this stunning dish solo as a predinner nosh, or spoon over mixed lettuces for a fresh spin on salad. Reserve excess oil, and toss it with steamed brown rice or noodles.